To make the salted caramel, open the chilled can of coconut milk, and spoon out the solidified coconut milk into a saucepan, discarding the water. Add the honey, sea salt and coconut oil. Whisk all the ingredients together, over a gentle heat until smooth. Increase the heat to a gentle boil until the sauce starts to thicken and bubble, and keep it bubbling for 5 minutes, stirring it. Then reduce the heat and simmer for 15 minutes. Remove from the heat to cool slightly (if it hasn’t caramelised, continue stirring on the heat for another 2-3 minutes).